Colors of Spring

Simple mouth-watering recipes to enjoy asparagus, broad beans and strawberries at their best: the real gifts of spring

From first courses based on  fish blended perfectly with seasonable vegetables, to fragrant second courses featuring aromatic fresh herbs, to colorful creamy desserts: discover the spring dishes and the two exclusive menus specially created for you by the Academia Barilla Chefs.

Fish Menu

Marinated anchovies with wild fennel
An exquisitely Mediterranean cold starter, already known in antiquity.

Risotto with Scampi and Asparagus
Delicate and fragrant, an authentic joy for the most demanding gourmets.

Cuttlefish with Vegetables
How to enjoy seasonable vegetables accompanied by the freshest fish.

Ricotta Flan
A delight which you too can prepare with your own hands.

Meat Menu

Frico with asparagus tips and quail eggs
A starter you really must try.

Maltagliati in Artichoke Sauce
Simple and healthy.

Chicken stew with tomatoes
Genuine, traditionally Tuscan.

Strawberry and Chantilly Millefoglie
A striking dessert, perfect for celebrating birthdays and anniversaries.

Discover other recipes suitable for the spring

Potato gnocchi with fava beans and Pecorino Toscano
All the flavour of the simplest ingredients.

Lamb with Artichokes
How to make the most of loin of lamb with artichokes and balsamic vinegar.

Broad Beans with Bacon
A special side dish based on mouth-watering ingredients.

Mimosa cake
A soft fragrant dessert which expresses all the joy of spring.